Olive Oil Poached Tuna With Caper And Olive Vinaigrette Recipes

Steps:

• Let tuna rest at room temperature for 10 to 15 minutes.
• Combine garlic, thyme, and red pepper flakes in a heavy skillet. Pour olive oil into skillet to reach a depth of 1 inch. Heat oil over medium heat until garlic and thyme begin to sizzle, 5 to 10 minutes.
• Place tuna gently in hot oil and reduce heat to low. Cook steaks in hot oil, spooning oil over the top of the steaks constantly, until fish is white and hot, 5 to 7 minutes. Remove from heat, transfer steaks to a baking dish, and pour hot oil and herbs over the fish. Cool fish and oil to room temperature.
• Wrap baking dish tightly in plastic wrap and refrigerate steaks for 24 hours. Remove fish from oil and sprinkle sea salt over the top.

Steps:

• Place the oil, thyme, rind of the lemon peeled into strips, bay leaves and crushed garlic in a pan and bring to a gentle boil over medium-high heat. Then remove the pan from the heat and add the trimmed fish. Let stand 20 minutes. Then remove the fish, reserving the poaching oil, cool and flake.
• In a bowl, combine the juice of the lemon with 1/3 cup reserved poaching oil. Whisk to combine and season with salt and pepper. To the dressing, add the celery, onions, hot and sweet peppers, olives, parsley, capers and tarragon. Season the fish with a little seafood seasoning and add to the salad. Combine with the tines of a large fork, cover and store.
• To serve, place the rack in the center of the oven and preheat the broiler.
• Shred the Cheddar or Gruyere cheese on the large side of a box grater.
• Pile the tuna salad on the bottom of the rolls. Top with the cheese. Place both the bottoms and tops under the broiler to toast and melt the cheese, 2 minutes. Serve hot.

Steps:

• In a large bowl, mash garlic with the back of a spoon. Whisk in the lemon juice and 5 tablespoons of olive oil. Combine with the tuna, onion, olives, capers, herbs and salt to taste.
• Serve on buttered toast for sandwiches, or make into a dip: Pulse the tuna salad and butter in a food processor until it is creamy. With the motor of the processor running, slowly add the additional 4 tablespoons oil. Taste and add more salt or lemon juice if needed. Serve with cut vegetables (fennel and bell peppers are nice) and crackers.

Steps:

• Cook pasta in large pot of rapidly boiling water until al dente or done to your liking.
• Meanwhile, prepare the sauce. Place olive oil and the garlic in a large saute pan and turn heat to medium. Cook until the garlic is fragrant and lightly golden. Add capers, anchovies, olives, and tomatoes. Cook until the tomatoes start to break down and become a sauce, about 8 minutes. Toss with cooked pasta. Add parsley and tuna and season, to taste, with salt and pepper. Serve immediately.

Steps:

• In a heavy skillet, preferably non-stick, heat 1 tablespoon of the oil over moderately high heat until it is hot but not smoking and in it sautée the tuna steaks, patted dry and seasoned with salt and pepper, for 4 to 5 minutes on each side, or until they are just cooked through. While the tuna is cooking, in a blender or small food processor blend together the olives, the capers, the garlic, the mustard, the vinegar, the tomato, the water, and salt and pepper to taste and with the motor running add the remaining 3 tablespoons oil, blending the dressing until it is emulsified. Transfer the tuna to plates and wipe the skillet clean. Pour the dressing into the skillet, heat it over moderate heat until it is hot, and stir in 2 tablespoons of the roasted peppers and 1 tablespoon of the scallion. Spoon the dressing over the tuna, garnish the tuna with the additional roasted peppers and scallion, and serve it with the lemon wedges.

Steps:

• Place the rosemary, bay leaves, and lemon slices along the bottom of a medium saucepan. Arrange the tuna on top, and pour the oil over to cover completely. Sprinkle with the salt and pepper. Cook over low heat for about 8 to 10 minutes, until the first bubble appears in the oil. (It should still be cool enough to be able to dip your finger in it.)
• Immediately remove the pan from the heat, flip each piece of fish over, and cover the pan with a lid. Allow the tuna to sit in the warm oil for about 5 to 10 minutes, until it's cooked all the way through. Remove the tuna and refrigerate. Strain the oil and reserve for the Remoulade, chilling it for at least 30 minutes, or until cooled to room temperature.
• Prepare Remoulade, as described in the recipe below.
• Place the tuna in a medium bowl and, using your fingers, flake it into large chunks. Add 3/4 cup of the Remoulade and mix to combine. Season with salt, pepper, and lemon juice, to taste. If you like, add the remaining Remoulade.
• Adjust the oven rack to the upper position, and preheat the boiler.
• Toast the bread, and the rub 1 side of each slice with the garlic clove. Place on a baking sheet, garlic side up.
• Pile the tuna unevenly over the bread. Crumble the cheese and scatter it unevenly over the center, leaving a 1-inch border of tuna around the edge. Heat under the broiler for about 30 seconds, until the cheese is melted. Squeeze a few drops of lemon juice over and sprinkle with chives.
• In the bowl of an electric mixer or in a medium stainless steel bowl, whisk the egg yolk, salt, and mustard by hand. Slowly drizzle in the oil, drop by drop, whisking constantly. As the mixture begins to thicken, add a teaspoon each of the lemon juice and water.
• Once you've added almost half of the oil, place the bowl in the mixer fitted with the whisk attachment, and mix on medium speed, or continue to whisk in the oil by hand. Pour the oil in a slow, steady trickle, scraping down the sides of the bowl as necessary. As the mixture thickens, add a little more of the lemon juice and water, and continue whisking until the remaining oil is completely incorporated and the sauce is thickened.
• Stir in the red onion, capers, cornichons, tarragon, and parsley. Season with lemon juice and salt, to taste.

Steps:

• Season tuna with salt. Stir 3 cups oil, the lemon zest, garlic, and thyme in a medium saucepan. Add tuna and more oil to cover tuna by 1/2 inch if needed. Set over medium-low heat. Cook, covered, until tuna is opaque, 30 to 40 minutes. Remove from heat; let cool completely. Tuna in oil can be refrigerated in an airtight container up to 3 days.
• To serve, remove tuna from cooking oil with tongs; transfer to paper towels to drain. Discard cooking oil. Flake into 2-inch pieces. Drizzle with oil; sprinkle with pepper. Serve with lemon and the tomato-olive salad. Garnish with thyme.